Rosmarin, which debuted last December, is an exciting new addition to the Providence dining scene. Housed inside the opulent Hotel Providence, the restaurant offers a refined atmosphere and upscale Swiss-inspired food. The dining room is simply gorgeous, with a deep red color on the walls and oversized crystal chandeliers hanging from above. The open bar and lounge area is a chic and inviting spot for after-work drinks, a pre-theatre bite or enjoying live entertainment on Thursday through Sunday evenings.

Local and fresh ingredients are at the core of Rosmarin’s seasonal menu. Classic Swiss presentations of pork, veal, sausage and seafood are prepared with a uniquely modern twist. The small plates and entrees are both elegant and simple, hand-crafted with intricate layers of tastes and textures. The food is meticulously prepared and artfully plated, offering diners an exquisite dining experience each and every time.

The scratch kitchen is led by not one, but two chefs – a father and son collaboration that has proven to be dynamic. Corporate Chef/COO Massimiliano Mariotta is an internationally renowned culinary professional with 25 years of experience as a chef and a consultant. His son Stefano, Chef de Cuisine, is a rising star that has worked under a Michelin-rated chef. Both originally from Switzerland, their inspired cuisine features a creative and clean interpretation of traditional Swiss cooking. Owned by Massimiliano and his wife Alethia, the family-operated restaurant adds a personal touch to fine dining.

Just two blocks away from PPAC, Rosmarin has an extraordinary three-course pre-dinner prix fixe and the convenience of valet. The restaurant offers exhibit space for a variety of artists, and is a stop on Gallery Night Providence. A tasting menu is offered on Friday and Saturday evenings that allows guests to sample off-menu courses. “It’s where the experience and creativity from the father and son chefs are really on display,” says Alethia, CEO/CFO. “The collaboration is quite remarkable.”

Vinya | 225a Westminster Street, Providence | 401-500-5189Rosmarin is part of Silvershell Hospitality, an emerging restaurant, caterer and events management group. Vinya is their test kitchen, a unique-to-Providence concept where the public is encouraged to try new recipes and offer direct feedback to the kitchen. As the catering arm for Hotel Providence, Silvershell Hospitality transforms special events to one-of-a-kind-events through creative food. That’s where the test kitchen at Vinya comes in. Food is created and tasted here with an eye towards innovative recipe development for the special event menu.

The intimate spot with 20 seats offers an interactive dining experience like no other. The open kitchen curates a new menu every few days utilizing fresh vegetables and herbs from their weekly CSA (both restaurants use Dartmouth’s Brix Bounty Farm). The cuisine is primarily American with a hyper focus on the seasons. Made-to-order small plates are meant for sharing and sparking conversations. “The shared experience is part of the concept,” Alethia says. “Guests are connecting through food, and then connecting with the chef about the food.”